Slow-Cooked Provencal Beef Stew

Slow-Cooked Provencal Beef Stew

1 Review
From: EatingWell Magazine, November/December 2007

The flavors in a slow-cooked beef stew improve as it sits for a day or two, so it is a perfect make-ahead for a dinner party. Buy nicely marbled meat, such as chuck, for this recipe.

Ingredients 1 serving

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  • Bouquet Garni
  • 2 large green leek leaves, (about 6 inches long)
  • 1 bay leaf
  • 1 stalk celery
  • 2 sprigs fresh parsley, with stems
  • 3 sprigs fresh thyme
  • 1 2-inch-long strip tangerine or orange peel
  • Stew
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 ounces pancetta, or bacon, cut into ½-inch pieces
  • 3 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1½-inch pieces
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 2 medium yellow or red onions, chopped
  • 3 cloves garlic, chopped
  • 1½ pounds carrots, sliced into 1-inch rounds
  • 2 tablespoons tomato paste
  • 1 pound button mushrooms, halved if small, quartered if large
  • 1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
  • ½ cup chopped fresh parsley
  • Freshly grated zest of 1 tangerine, or orange


  • Active

  • Ready In

  1. Preheat oven to 250°F.
  2. To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
  3. To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.
  4. Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and ¼ teaspoon pepper.
  5. Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and ¼ teaspoon pepper. Transfer the mixture to the bowl with the beef.
  6. Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
  7. Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.
  8. Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
  9. Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving.
  • Make Ahead Tip: Prepare through Step 8, let cool to room temperature, cover and refrigerate for up to 2 days. Reheat at a gentle simmer on the stovetop for about 30 minutes or in a 350°F oven for 1¼ hours before serving.
  • Equipment: Kitchen string, parchment paper

Nutrition information

  • Serving size: about 1⅓ cups
  • Per serving: 414 calories; 18 g fat(6 g sat); 2 g fiber; 13 g carbohydrates; 35 g protein; 31 mcg folate; 112 mg cholesterol; 5 g sugars; 0 g added sugars; 10,422 IU vitamin A; 11 mg vitamin C; 47 mg calcium; 4 mg iron; 438 mg sodium; 704 mg potassium
  • Nutrition Bonus: Vitamin A (208% daily value), Iron (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 3 lean meat, 1 fat

Reviews 1

December 04, 2012
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By: EatingWell User
Worth every minute! I made half a batch and followed the recipe 99% (used a green onion instead of leek leaf). The stew broth is not thick but it is SOOOO tasty. I used a high quality Pinot Noir and it tasted like the best beef broth ever, not wine-y at all. I made it the night before and then reheated and the texture/flavour didn't suffer at all. Pros: tasty, flavourful, make-ahead, rich-tasting, simple technique Cons: time-consuming
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